Egyptian Lentil Soup

Ingredients

• 1  carrots quartered
• 0.3 cube chicken bouillon maggi® such as
• 4 cloves garlic quartered
• 0.3 teaspoon ground coriander 
• 2 teaspoons ground cumin 
• 1 small onion quartered
• 0.5 teaspoon cracked pepper black
• 1 cup lentils red
• 1  roma tomato quartered
• 0.5 teaspoon sea salt 
• 1 cup water 

Equipment

• pot
• immersion blender

Directions

1. Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes.
2. Remove from heat and cool to lukewarm.
3. Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.